Creamy High Protein Chicken Enchilada Bowl
A delightful and satisfying meal featuring shredded chicken, creamy sauce, and healthy ingredients packed into a flavorful enchilada bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup Greek yogurt or sour cream
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked rice or quinoa
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shredded chicken, cumin, chili powder, and salt and pepper, stirring until well coated and heated through.
- Stir in the enchilada sauce, Greek yogurt (or sour cream), black beans, and corn. Mix until combined and heated through.
- Layer cooked rice or quinoa at the bottom of meal prep bowls.
- Spoon the chicken mixture over the rice/quinoa.
- Top with shredded cheese and garnish with fresh cilantro.
- Serve immediately, or cover and store in the refrigerator for meal prep.
Notes
Use rotisserie chicken for a quicker prep time. Adjust spice levels to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg